WHO WE ARE

The working process we use is delicate, and consists essentially in 4 different stages:

Mixing stage: we exclusively use 100% high protein Italian durum wheat semolina. Each shape of pasta needs a dedicated mixing of semolina and water. The cold kneading (not more than 35°C), avoids the “thermal denaturation” of the gluten, the precious substance ensured by the wheat

Pressing & drawing stage: from the mixing press, the dough is slowly pushed by a screw towards a bronze die, by a moderate pressure to keep stable the gluten and carbohydrate. For each shape there is a dedicated bronze die. We exclusively use bronze dies, that ensure the typical porosity of the best artisanal pasta.

Drying stage: always at low temperature to avoid the “denaturation” of proteins and carbohydrate, for a minimum of 12 hours up to 36 hours, according to the pasta shape to be worked.

For “low temperature” we mean the drying by air temperature,  inside the drying machine, not exceeding 45-50°C.

Stabilization stage: once completed the drying stage, the pasta, before being packed, is left to rest, to avoid any thermal shock due to sudden temperature changes, that could consequently lead to products lesions.

Each product is realized by using carefully selected RAW MATERIAL, strictly refusing the using of preservatives or additives.

An high quality sheet. This is the target we pursue at any working process.

Best selected fresh eggs, high protein  100% high protein Italian durum wheat semolina, slow and homogeneous dough, constant and gradual bronze die drawing, these are the secrets that ensure the pleasant gold colour, consistency and elasticity to our sheet.

For the FILLINGS, we choose products coming from our territory, varying according to the periods and seasons. Ravioli with meat, pumpkins, mushrooms, spinach, monaco cheese, crabmeat, speck, potatoes and mozzarella cheese, are only some of the fillings we usually propose.